Foccacia bread and olive oil dipping sauce with herbs

This is my new favorite recipe this summer. I can’t get enough of it! The recipe is simple and inexpensive, but it looks like you really went to a lot of work to prepare it! It is not my recipe, I don’t even want to pretend that it is, I got the recipe when I took the class on herbs and I have made this every week since!

In a large bowl, mix the baking mix and the sage, stir in milk until blended. Pour 2 tablespoons of the oil into a 9×13 pan, spread oil over the bottom ( I didn’t do this I just used regular cooking spray). Place dough in pan and pat into an even layer. With your fingertips poke holes in dough at 1 to 2 inch intervals (I couldn’t get this to work). sprinkle cheese over the top. Brush remaining oil evenly over dough and sprinkle lightly with garlic salt. (I didn’t have a brush for olive oil so I didn’t do that either!). Bake at 400 degrees until richly browned (about 25 min).

* you can really use any herb of your choice or a combination if you wish. I have made this before using thyme/rosemary/sage and a combination of two or all three. Every time it comes out good! Just make sure you chop them up kinda small

** Shredded cheese is optional, the recipe did not call for this but I started adding it myself and really liked it. The first time I just sprinkled it across the top before baking. I have also mixed it in the dough and sprinkled it across the top and its good both ways!

Olive Oil Dipping Sauce

Take about a half cup to a cup of olive oil and add in your favorite chopped herbs. I tend to use thyme and rosemary, I like it the best. Add all ingredients in a glass jar and let sit for a few hours before using to dip the bread in. This mixture will last a few days in a sealed jar. Although when I make it, I tend to eat it all in a day or two!